Maple Panna Cotta
This Maple Panna Cotta is a light and creamy fall dessert that’s simple to make and impressive to serve holiday dinner guests!
Maple Panna Cotta
Autumn in New England is something truly special. The trees are alive with color, the harvests are bountiful, and the holidays are straight out of a storybook. Generally, the dessert table is covered with things like Grammie’s Apple Pie and Pumpkin Crumble Cake, but I think it’s important to lighten things up every now and then with dishes like this Maple Panna Cotta.
I love using heavy cream because it’s the key ingredient in so many wonderful recipes, including my Peanut Butter Frosting and Vanilla Icing! It’s also the primary ingredient in this Lemon Posset, a wonderful alternative for summer!
Funny enough though, the idea for this recipe didn’t come to me while I was in Italy this year or ever here at home in Maine! I was actually in Australia of all places when I saw it on the restaurant menus as part of a brunch dish. I immediately knew it was something I needed to try and make back home.
Earlier this year, you guys loved my Buttermilk Panna Cotta, and it’s still one of my favorite dinner party desserts. Panna Cotta is so elegant, but it’s actually really easy to make and doesn’t require a ton of technique. All you need is a handful of basic ingredients, a few minutes of waiting and warming and several hours of chilling and you’re left with this silky, creamy, and rich dessert you can brag about!
What Is Panna Cotta?
Panna Cotta is a basic soft-set pudding made of dairy that has been thickened using gelatin.
Where Did Panna Cotta Originate?
Northern Italy.
What Does Panna Cotta Mean?
It means cooked cream. When it first originated, the cream was simmered with fish bones to help it thicken. Thank goodness we have gelatin for that now, amirite?
Is Panna Cotta Gluten Free?
Why yes, it is, so glad you asked!
How Long Does Panna Cotta Last?
Once made, Panna Cotta can be left in the refrigerator for two days without toppings, before being served. This makes it a really great make-ahead dessert for the holidays!
Maple Panna Cotta
Ingredients
Panna Cotta
- 1 1/2 cups Hood Whole Milk divided
- 1 tablespoon unflavored gelatin (1 envelope)
- 1 1/2 cups Hood Heavy Cream
- 1/3 cup 100% pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
Toppings
- light brown sugar
- ground nutmeg
- fresh blueberries
- fresh cranberries
Instructions
- Add 1/2 cup of whole milk to a large bowl and sprinkle the gelatin over the top and let sit for 5 minutes. Do not stir, let the gelatin bloom.
- Pour the remainder of the whole milk into a medium saucepan and add in the heavy cream, maple syrup, and vanilla extract. Heat over medium-high heat until very hot, but not simmering.
- Pour the maple syrup mixture into the gelatin and milk bowl and whisk until gelatin is dissolved. Pour mixture evenly into 6 to 8 glasses or ramekins. Cover with plastic wrap so a skin doesn’t form on the top of the Panna Cotta and refrigerate for at least 6 hours to set.
- Just before serving, sprinkle the top of each Panna Cotta with brown sugar and nutmeg and top with blueberries and cranberries.
Nutrition
Did You Make This Recipe?
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I made these for a pre-fall dinner for 24. Used honey crisp apple matchsticks, real maple sugar sprinkle, and maple toasted pecans as garnish. They really complemented the Panna Cotta!
I did leave out the maple flavoring as I am a bit of a purist and like to let the syrup shine. The results were delicate and creamy. Light but decadent. Thanks for the recipe!
So glad you enjoyed the recipe!
What a fabulous idea for the holiday season. So pretty, make ahead and I’m sure super tasty!
Your photographs are stunning! And those glasses are so cute!! I’ve always wanted to make panna cotta, this will definitely go on my list 🙂